Asparagus and Portabella Mushrooms with Goat Cheese
Ingredients
- 1 teaspoon chopped rosemary
- 2 cloves chopped garlic
- 2 Tablespoons fresh lemon juice
- ¼ cup olive oil
- Salt and ground pepper
- 1¼ lb. asparagus- ends trimmed
- 2 large portabella mushroom caps
- 2 oz. crumbled fresh goat cheese
Instructions
- Preheat grill.
- Whisk together in a bowl the rosemary, garlic, lemon juice, salt, pepper and olive oil. Brush the asparagus and mushroom with the mixture to coat.
- Grill the asparagus first turning after 2-3 minutes, you just want them to have light grill marks. Next grill the mushroom caps top side down until browned about 8-10 minutes. Cool slightly. Plate the asparagus in a serving platter.
- Slice the mushrooms and arrange them on the asparagus. Drizzle any additional dressing, salt and pepper, and sprinkle the top with the goat cheese.
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